Description
Baked eggs with sauteed mushrooms—so easy, your guests will never guess!
Ingredients
- 1 Tablespoon Olive Oil
- 1 Tablespoon Shallots, Diced
- 1 cup Mushrooms (I Used A Mix Of Crimini And Shitakes)
- 2 sprigs Fresh Thyme
- 1 clove Garlic, Finely Diced
- Salt And Pepper
- Butter
- 2 Tablespoons Gruyere Cheese, Roughly Chopped
- 2 whole Fresh Eggs
- Toast, To Serve
Preparation
Preheat oven to 350 degrees F.
Heat olive oil in a skillet and sauté shallots until translucent. Add mushrooms and cook until tender, about 5-6 minutes. Add thyme leaves and garlic and cook for an additional 1-2 minutes. Season with salt and pepper.
Butter 2 ramekins. Place ½ of the mushroom mixture into each ramekin and top with the cheese. Carefully crack one egg into each ramekin and season with salt and pepper. Place ramekins into a baking dish and fill with boiling water until it reaches halfway up the sides of the ramekins. Transfer the dish to the oven and bake for 15-20 minutes until the eggs whites have set but the yolks are still a runny.
Carefully remove from the water bath and serve with toast.
